Chicken Stew with Chard
with balsamic vinaigrette side salad

Name: Chicken Stew with Chard
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Onions, medium, chopped; 1/2 lb Carrots, chopped; 2 cloves Garlic, chopped; 1/2 bunch Chard, any type, leaves torn, stems chopped; 1 lb Chicken breasts, boneless and skinless (sub thighs), 1" (2.5 cm) cubes; 2 Tbsp Butter; 1 tsp Vinegar, red or white wine; 2 1/2 cups Stock, chicken or vegetable; 2 Bay leaves (opt); 1/2 Bell peppers, red, sliced; 1 1/2 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 2 tsp Maple syrup; 2 Tbsp Oil, cooking; 3 oz Mixed greens

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This chicken stew is both hearty and healthy thanks to the addition of savory green chard. Served with a simple side salad, it's a great meal for cooler weather.

Ingredients

Metric

Servings:

Chicken Stew with Chard:

Onions, medium - 1/2 , chopped
Carrots - 1/2 lb , chopped
Garlic - 2 cloves , chopped
Chard, any type - 1/2 bunch , leaves torn, stems chopped
Chicken breasts, boneless and skinless (sub thighs) - 1 lb , 1" (2.5 cm) cubes
Butter - 2 Tbsp
Vinegar, red or white wine - 1 tsp
Stock, chicken or vegetable - 2 1/2 cups
Bay leaves (opt) - 2

Side Salad with Balsamic Vinaigrette:

Bell peppers, red - 1/2 , sliced
Vinegar, balsamic - 1 1/2 Tbsp
Mustard, Dijon - 2 tsp
Maple syrup - 2 tsp
Oil, cooking - 2 Tbsp
Mixed greens - 3 oz

Prep

Onions / Carrots / Garlic - Prep as directed (you can chop these by hand or pulse them a few times in a food processor). Slice bell peppers for the salad. (Can be done up to 5 days ahead)
Chard - Prep as directed. (Can be done 1 day ahead)
Chicken - Chop into 1" (2.5 cm) cubes. Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

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Make

Heat a Dutch oven or skillet over medium heat. Add butter and then onions, carrots, chard stems (reserve the leaves), garlic and vinegar with a sprinkle of salt. Saute until softened, 3 to 4 minutes.
Add chicken and saute just until the outside of the chicken is cooked (it will finish cooking after you add the liquid), 2 to 3 minutes.
Add in stock, chard leaves and bay leaves and bring to a simmer.
Simmer until stew is hot and chicken is cooked through, 6 to 8 minutes. Season with salt and pepper.
Combine vinegar, mustard, maple syrup and oil. Season with some salt and pepper. Toss greens and bell peppers with dressing.
Serve stew with salad on the side and enjoy!

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